Labor Day Weekend Grilling Tips

Have you been barbequing all summer long? I know I have! Well, don’t put the grill away just yet, because Labor Day weekend is here!

I am going out with a bang at my last BBQ of the season. I’ve got some new grilling ideas to debut that require little to no effort. (Remember, Labor Day is a holiday to observe our contributions as working citizens, so no need to over exert!)

Did you know? Labor Day was first celebrated in 1882 in New York City. I wonder what dishes they were cooking up back then!

Besides the basics, like using the right tools, starting off with a clean grill, and incorporating simple ingredients, here are some additional suggestions to spice up your holiday event!

Try new varieties of meat and fish. Replace burger meat with skirt steak and your salmon with sea bass or the grocer’s “catch of the day.” Allow your proteins to reach room temperature to promote even cooking and let steak rest prior to slicing to prevent toughening.

Grill seasonal produce. Fall is pretty much here and your bound to find some of its harvest in local stores. These are just a few examples: squash, artichoke, endives, mushrooms and cauliflower!

Make different marinades or rubs. Don’t hesitate to make marinades from scratch and when doing so, try a new spice pairing! My favorites are cayenne pepper and chili powder, cumin and coriander, ground mustard and ginger, and cilantro and basil.

Using foil to enhance flavor. Okay, this one might not be that innovative, but I thought it necessary to reiterate. Any food can be grilled when you wrap it in foil! Transition certain oven dwellers (like potatoes or brussels sprouts) to the grill to get that smoky flavor that we all desire. Plus, less clean up is required!